Blue Ruin is a cocktail bar and restaurant, located at 400 Race St. in Cambridge, MD. With a focus on ambience and mixology, Blue Ruin aims to provide each customer with an experience they will not forget. The stylistic décor harkens back to the era of prohibition, giving the impression that one has stepped backwards in time into a 1920s speakeasy. The name Blue Ruin itself refers to an archaic term for home-distilled gin, as a satirical play on the term “blue ribbon” for very high-quality gin.

The atmosphere inside Blue Ruin subtly shifts with the time of day; during the daylight hours, plentiful open windows provide ample sunlight, imparting a lively yet relaxed feel. But as the sun goes down, the classic bar-top lighting offers a warm and cozy atmosphere, aided by the abundance of exposed brick masonry. The staff dress in prohibition-era attire, with their black vests and armbands elevating the old-school aesthetic to new heights.

The restaurant and bar manager, Paul Dendorfer, is an expert in mixology, with over 30 years’ experience in the culinary industry. He began his career as a server at Clyde’s restaurant in DC, but was promoted within three months to a position training new staff. He then made his move behind the bar, quickly discovering his passion for bartending. As he puts it: “as soon as I stepped behind the bar, I had found what I wanted to do.” As he advanced in his career, Dendorfer worked at highly-regarded establishments, including the bars at the Four Seasons and Ritz-Carlton.

Now, Dendorfer has developed an extensive list of over 150 craft cocktails at Blue Ruin. Some highlights include the Smoked Old-Fashioned, made with Lapsang Souchaong infused McClintock White Whisky, and served in an oak-smoked glass; the “Rise-Up Tini,” with house-infused Rise Up espresso vodka; and the Groove City Dame, made with Tanqueray gin, limoncello, and egg white, and flavored with orange and thyme. When Blue Ruin opened in 2019, the entire cocktail list was developed by Dendorfer. Now, about sixty percent of the list is made by Dendorfer, while the remaining forty percent is comprised of cocktails developed by his personally-trained bartending staff, many of whom have been with the business since its opening.

A signature offering of Blue Ruin is their Clawfoot blue gin, developed by Dendorfer in collaboration with McClintock Distilling Company in Frederick, Dendorfer’s hometown. The story of Clawfoot began about six months before Blue Ruin’s opening, when McClintock reached out to provide a sample of their liquors. Dendorfer enjoyed their creations and remarked that he’d always been interested in a blue gin. After months of work, McClintock unveiled the product, a premium gin with a gorgeous peaflower-blue color, and a clear botanical flavor with notes of citrus and herbs. Dendorfer decided on the name Clawfoot as a reference to the clawfoot bathtubs that were used to distill bootleg liquor during the era of prohibition.

Though the primary focus of Blue Ruin is on its cocktail offerings, the food menu is not to be overlooked, with an emphasis on high-quality local ingredients. Popular appetizers include the crispy Brussels sprouts with balsamic reduction and the local Buffalo-style oysters, served with bleu cheese. In terms of entrées, one must-try is the Chesapeake gumbo, which blends local seafood with classic New Orleans flavors, informed by chef Buddy Christopher’s experience cooking in the Big Easy. Other highlights include the sliders, made with fresh local ground beef and classic accoutrements, as well as the vegetarian “scallops”: king oyster mushrooms with grilled potatoes and asparagus, cherry tomatoes, and finished with a balsamic glaze and fresh basil.

Though the quality and thoughtfulness of the cocktail list and menu cannot be overstated, the cornerstone of Blue Ruin is its atmosphere and the experience it provides. As Dendorfer puts it: “it’s all about the experience; we want people to leave already wanting to come back.” Blue Ruin appeals equally to both locals and tourists, providing a taste of city life in an idyllic rural setting. The restaurant also offers various events, both regular and annual: game nights on Mondays, trivia and karaoke on Tuesdays, and live local musicians on Fridays, including familiar names such as Emma Myers and Sam Pugh. Annual events include a New Year’s Eve celebration and ball drop, a St. Patrick’s Day fest, a Memorial Day “Summer Kickoff,” and more.

Whether you are a local to the Shore or a visitor, Blue Ruin in Cambridge is an absolute must-visit. The welcoming atmosphere, high-quality food and drink, and the expertise of the staff will provide a top-notch experience any day of the week. And be sure to try the Clawfoot gin, an essential part of Blue Ruin’s homage to a bygone era.